| Description |
303 pages : illustrations (black and white, and colour) ; 26 cm |
| Note |
Includes index. |
| Contents |
Introduction -- Why whole grains? -- Tools, method, time , temperature & scale -- Ingredients, lands & recipes -- Asia: rice, barley, buckwheat ; Europe: emmer, rye, sonora ; Americas quinoa, amaranth, corn ; Africa: durum, teff, millet, oats ; Western Asia & North Africa: spelt, khorasan, einkorn -- Pantry & larder -- Staying hungry -- Resources -- Acknowledgments -- Index. |
| Summary |
In her extraordinary debut cookbook, Rose Wilde wants you to bake with more - more flavor, more texture, more knowledge, and more grains. From buckwheat, barley, and brown rice to spelt, sonora, and sweet corn, Bread and Roses is your comprehensive guide to rebuilding your pantry from scratch, choosing ingredients with an impact beyond your plate, and experimenting with cakes, breads, buns, and everything in between. |
| Subject |
Baking.
|
|
Grain.
|
|
Baked products.
|
|
Cooking (Cereals)
|
|
COOKING / Methods / Baking.
|
|
Baked products (OCoLC)fst00825577
|
|
Cooking (Cereals) (OCoLC)fst01753059
|
| Genre/Form |
cookbooks. (CStmoGRI)aatgf300026109
|
|
Cookbooks (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Michelson, Stacy, illustrator.
|
|
Stumpf, Rebecca, photographer.
|
| ISBN |
9781682687437 (hardcover) |
|
1682687430 (hardcover) |
|
